• 1 c. all-purpose flour
  • 1/3 c. sugar
  • 2 T. unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 c. chocolate milk or regular milk
  • 2 T. vegetable oil
  • 2 tsp. pure vanilla
  • 1/2 c. butterscotch chips
  • 1/2 c. semisweet chocolate chips
  • 1/2 c. chopped almonds
  • 3/4 c. sugar
  • 2 T. unsweetened cocoa powder
  • 1 1/2 c. boiling water

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If you enjoy Chocolate Lava Cake, you will most certainly LOVE this recipe for Slow Cooker Chocolate Butterscotch Pudding Cake.  So rich, yet so scrumptious!

  1.  Lightly coat the inside of crock with oil.  Set aside.
  2.  In a bowl, stir together flour, 1/3 c. sugar, 2 T. cocoa powder, and baking powder. Add milk, oil, and vanilla; stir until just moist.  Stir in butterscotch chips, chocolate pieces, and almonds. Pour batter into crock.
  3.  In another bowl, combine 3/4 c. sugar and 2 T. cocoa powder. Slowly stir in boiling water to this mix, and then carefully pour cocoa mixture into crock.
  4. Cover and crock on HIGH for 2 -2 1/2 hours or until toothpick comes out clean.
  5. Turn off crock and remove insert to allow to cool, if possible.
  6. Allow 30-45 minutes to cool.

Serving suggestions: Spoon pudding cake in bowls and top with vanilla ice cream or additional chocolate pieces, if desired.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Chocolate Butterscotch Pudding Cake


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